Method and composition for improving the flavor stability of malt beverages

Abstract

Disclosed are methods and compositions for reducing staling that develops during extended storage of fermented malt beverages, beverages, foodstuffs, and cosmetics. In one method, hop solids are extracted with aqueous C 1 -C 6 alcohol to create an extract which is added to wort, the wort is boiled, and thereafter fermented to form a beverage. In another method, hop solids are extracted with aqueous C 1 -C 6 alcohol followed by a mixture of 25% to 75% water and 25% to 75% of C 1 -C 6 alcohol to create an extract, and the extract is added before or after fermentation or directly to a fermented beverage, beverages, foodstuffs, and cosmetics. In another method, hops are extracted with a mixture of 25% to 75% water and 25% to 75% of C 1 -C 6 alcohol to create an extract, and the extract is added in wort, before or after wort boiling, the wort is boiled and thereafter fermented to form a beverage.

What is claimed is:  
     
         1 . A method for improving the flavor stability of a fermented malt beverage produced from a fermentable medium, the method comprising: 
 extracting hop solids to create a hop solids extract comprising enriched natural antioxidants;    adding the hop solids extract to a fermentable medium; and    thereafter fermenting the medium to prepare a fermented malt beverage.    
     
     
         2 . The method of  claim 1  wherein: 
 the hop solids are extracted with a mixture of water and a C 1 -C 6  monohydric or polyhydric alcohol.  
 
     
     
         3 . The method of  claim 2  wherein: 
 the C 1 -C 6  monohydric or polyhydric alcohol is ethanol.  
 
     
     
         4 . The method of  claim 2  wherein: 
 the mixture comprises 5% to 95% water by volume and 5% to 95% C 1 -C 6  monohydric or polyhydric alcohol by volume.  
 
     
     
         5 . The method of  claim 2  wherein: 
 the mixture comprises 25% to 75% water by volume and 25% to 75% C 1 -C 6  monohydric or polyhydric alcohol by volume.  
 
     
     
         6 . The method of  claim 2  wherein: 
 the mixture comprises 45% to 55% water by volume and 45% to 55% C 1 -C 6  monohydric or polyhydric alcohol by volume.  
 
     
     
         7 . The method of  claim 2  wherein: 
 the mixture comprises 45% to 55% water by volume and 45% to 55% ethanol by volume.  
 
     
     
         8 . The method of  claim 1  wherein: 
 the fermented malt beverage is beer.  
 
     
     
         9 . The method of  claim 1  wherein: 
 the fermentable medium is wort; and  
 the hop solids extract is added to the wort before boiling of the wort.  
 
     
     
         10 . The method of  claim 1  wherein: 
 the fermentable medium is wort; and  
 the hop solids extract is added to the wort after the wort has been heated to the boiling point of the wort.  
 
     
     
         11 . The method of  claim 1  wherein: 
 the fermentable medium is wort;  
 the hop solids extract is added to the wort after the wort has been heated to the boiling point of the wort; and  
 the wort is boiled for a period of time after addition of the hop solids extract.  
 
     
     
         12 . A method for improving the flavor stability of a fermented malt beverage produced from a fermentable medium, the method comprising: 
 extracting hop solids with a solvent comprising a C 1 -C 6  monohydric or polyhydric alcohol;    recovering hop solids from the solvent;    extracting the recovered hop solids with a mixture comprising water and a C 1 -C 6  monohydric or polyhydric alcohol to create a hop solids extract comprising enriched natural antioxidants;    adding the hop solids extract to a fermentable medium; and    thereafter fermenting the medium to prepare a fermented malt beverage.    
     
     
         13 . The method of  claim 12  wherein: 
 the solvent comprises 0% to 15% water by volume and 85% to 100% of a C 1 -C 6  monohydric or polyhydric alcohol by volume.  
 
     
     
         14 . The method of  claim 12  wherein: 
 the solvent comprises 0% to 15% water by volume and 85% to 100% of ethanol by volume.  
 
     
     
         15 . The method of  claim 12  wherein: 
 the solvent comprises 5% water by volume and 95% ethanol by volume.  
 
     
     
         16 . The method of  claim 12  wherein: 
 the mixture comprises 5% to 95% water by volume and 5% to 95% C 1 -C 6  monohydric or polyhydric alcohol by volume.  
 
     
     
         17 . The method of  claim 12  wherein: 
 the mixture comprises 25% to 75% water by volume and 25% to 75% C 1 -C 6  monohydric or polyhydric alcohol by volume.  
 
     
     
         18 . The method of  claim 12  wherein: 
 the mixture comprises 45% to 55% water by volume and 45% to 55% C 1 -C 6  monohydric or polyhydric alcohol by volume.  
 
     
     
         19 . The method of  claim 12  wherein: 
 the mixture comprises 45% to 55% water by volume and 45% to 55% ethanol by volume.  
 
     
     
         20 . The method of  claim 12  wherein: 
 the solvent comprises 0% to 15% water by volume and 85% to 100% of ethanol by volume, and  
 the mixture comprises 45% to 55% water by volume and 45% to 55% ethanol by volume.  
 
     
     
         21 . The method of  claim 12  wherein: 
 the fermented malt beverage is beer.  
 
     
     
         22 . The method of  claim 12  wherein: 
 the fermentable medium is wort; and  
 the hop solids extract is added to the wort boiling of the wort.  
 
     
     
         23 . The method of  claim 12  wherein: 
 the fermentable medium is wort; and  
 the hop solids extract is added to cold wort prior to the fermentation to make a fermented malt beverage.  
 
     
     
         24 . The method of  claim 12  wherein: 
 the fermentable medium is wort;  
 the hop solids extract is added after the fermentation to the finished malt beverage product.  
 
     
     
         25 . A method for improving the flavor stability of a fermented malt beverage produced from a fermentable medium, the method comprising: 
 extracting hops with a mixture comprising 25% to 75% water by volume and 25% to 75% of a C 1 -C 6  monohydric or polyhydric alcohol by volume to create a hop extract;    adding the hop extract to a fermentable medium; and    thereafter fermenting the medium to prepare a fermented malt beverage.    
     
     
         31 . The method of  claim 25  wherein: 
 the mixture comprises 45% to 55% water by volume and 45% to 55% C 1 -C 6  monohydric or polyhydric alcohol by volume.  
 
     
     
         32 . The method of  claim 25  wherein: 
 the mixture comprises 25% to 75% water by volume and 25% to 75% ethanol by volume.  
 
     
     
         33 . The method of  claim 25  wherein: 
 the mixture comprises 45% to 55% water by volume and 45% to 55% ethanol by volume.  
 
     
     
         34 . The method, of  claim 25  wherein: 
 the fermentable medium is wort; and  
 the hop extract is added to the wort before boiling of the wort.  
 
     
     
         35 . The method of  claim 25  wherein: 
 the fermentable medium is wort; and  
 the hop extract is added to the wort after the wort has been heated to the boiling point of the wort.  
 
     
     
         36 . The method of  claim 25  wherein: 
 the fermentable medium is wort;  
 the hop extract is added to the wort after the wort has been heated to the boiling point of the wort; and  
 the wort is boiled for a period of time after addition of the hop solids extract.  
 
     
     
         37 . A method for improving the flavor stability of a fermented malt beverage, the method comprising: 
 introducing an additive consisting essentially of alpha acids and/or alpha acid derivatives into a wort; and    thereafter fermenting the wort to prepare a fermented malt beverage.    
     
     
         38 . The method of  claim 37  wherein: 
 the additive is introduced into the wort before boiling of the wort.  
 
     
     
         39 . The method of  claim 37  wherein: 
 the additive is introduced into the wort after the wort has been heated to the boiling point of the wort.  
 
     
     
         40 . The method of  claim 37  wherein: 
 the additive is introduced into the wort after the wort has been heated to the boiling point of the wort; and  
 the wort is boiled for a period of time after the additive is introduced into the wort.  
 
     
     
         41 . A method for reducing the oxidative staling of a food or beverage, the method comprising: 
 extracting hop solids with a solvent comprising a C 1 -C 6  monohydric or polyhydric alcohol;    recovering hop solids from the solvent;    extracting the recovered hop solids with a mixture comprising water and a C 1 -C 6  monohydric or polyhydric alcohol to create a hop solids extract comprising enriched natural antioxidants; and    adding the hop solids extract to a food or beverage.    
     
     
         42 . The method of  claim 41  wherein: 
 the solvent comprises 0% to 15% water by volume and 85% to 100% of a C 1 -C 6  monohydric or polyhydric alcohol by volume.  
 
     
     
         43 . The method of  claim 41  wherein: 
 the solvent comprises 0% to 15% water by volume and 85% to 100% of ethanol by volume.  
 
     
     
         44 . The method of  claim 41  wherein: 
 the solvent comprises 5% water by volume and 95% ethanol by volume.  
 
     
     
         45 . The method of  claim 41  wherein: 
 the mixture comprises 5% to 95% water by volume and 5% to 95% C 1 -C 6  monohydric or polyhydric alcohol by volume.  
 
     
     
         46 . The method of  claim 41  wherein: 
 the mixture comprises 25% to 75% water by volume and 25% to 75% C 1 -C 6  monohydric or polyhydric alcohol by volume.  
 
     
     
         47 . The method of  claim 41  wherein: 
 the mixture comprises 45% to 55% water by volume and 45% to 55% C 1 -C 6  monohydric or polyhydric alcohol by volume.  
 
     
     
         48 . The method of  claim 41  wherein: 
 the mixture comprises 45% to 55% water by volume and 45% to 55% ethanol by volume.  
 
     
     
         49 . The method of  claim 41  wherein: 
 the solvent comprises 0% to 15% water by volume and 85% to 100% of ethanol by volume, and  
 the mixture comprises 45% to 55% water by volume and 45% to 55% ethanol by volume.  
 
     
     
         50 . A method for reducing the oxidative degradation of a cosmetic, the method comprising: 
 extracting hop solids with a solvent comprising a C 1 -C 6  monohydric or polyhydric alcohol;    recovering hop solids from the solvent;    extracting the recovered hop solids with a mixture comprising water and a C 1 -C 6  monohydric or polyhydric alcohol to create a hop solids extract comprising enriched natural antioxidants; and    adding the hop solids extract to a cosmetic.    
     
     
         51 . The method of  claim 50  wherein: 
 the solvent comprises 0% to 15% water by volume and 85% to 100% of a C 1 -C 6  monohydric or polyhydric alcohol by volume.  
 
     
     
         52 . The method of  claim 50  wherein: 
 the solvent comprises 0% to 15% water by volume and 85% to 100% of ethanol by volume.  
 
     
     
         53 . The method of  claim 50  wherein: 
 the solvent comprises 5% water by volume and 95% ethanol by volume.  
 
     
     
         54 . The method of  claim 50  wherein: 
 the mixture comprises 5% to 95% water by volume and 5% to 95% C 1 -C 6  monohydric or polyhydric alcohol by volume.  
 
     
     
         55 . The method of  claim 50  wherein: 
 the mixture comprises 25% to 75% water by volume and 25% to 75% C 1 -C 6  monohydric or polyhydric alcohol by volume.  
 
     
     
         56 . The method of  claim 50  wherein: 
 the mixture comprises 45% to 55% water by volume and 45% to 55% C 1 -C 6  monohydric or polyhydric alcohol by volume.  
 
     
     
         57 . The method of  claim 50  wherein: 
 the mixture comprises 45% to 55% water by volume and 45% to 55% ethanol by volume.  
 
     
     
         58 . The method of  claim 50  wherein: 
 the solvent comprises 0% to 15% water by volume and 85% to 100% of ethanol by volume, and  
 the mixture comprises 45% to 55% water by volume and 45% to 55% ethanol by volume.